Si I've been wanting a mes 40" for a while but haven't saved up the cash for it. When my father in law told me he was getting a smoker for his cottage, of course I took the chance for him to get the 40 so I could try it out.
I always use my propane two door masterbuilt 30" and I've gotten pretty good at it. I have my own rub that I like. I use apple charcoal in 3/4 of the stock chip pan. Then use big soaked cherry chips in the other 1/4 of the chip pan. I always cook at 225. And have two remote thermopros so I can monitor 3 meats and the temp of the grill.
Now on to my question. Is there anything I should know with this being my first time using a electric smoker? Can I still use my cherry chunks? My chunks normally last an hour or so in my propane 30. Is there only 1 vent in the top? And what's the ideal position for it? I'm smoking a whole turkey, 3 racks of baby backs and two good sized butts. My bark always comes out so great with propane and charcoal. Just looking for any tips.
Thanks in advance.
I always use my propane two door masterbuilt 30" and I've gotten pretty good at it. I have my own rub that I like. I use apple charcoal in 3/4 of the stock chip pan. Then use big soaked cherry chips in the other 1/4 of the chip pan. I always cook at 225. And have two remote thermopros so I can monitor 3 meats and the temp of the grill.
Now on to my question. Is there anything I should know with this being my first time using a electric smoker? Can I still use my cherry chunks? My chunks normally last an hour or so in my propane 30. Is there only 1 vent in the top? And what's the ideal position for it? I'm smoking a whole turkey, 3 racks of baby backs and two good sized butts. My bark always comes out so great with propane and charcoal. Just looking for any tips.
Thanks in advance.